Roasted Strawberry Salad With Prosciutto and Golden Beets

Earthy beets and sweet berries are a lovely match. Roasting the berries softens them and concentrates their flavor, so they taste like strawberries intensified by a factor of 10.

Ingredients

6 small golden beets, scrubbed and trimmed (about 1 lb.)

8 ounces fresh strawberries, hulled and halved

1 teaspoon granulated sugar

1/4 cup extra-virgin olive oil

3 tablespoons white balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

6 ounces mixed baby lettuces, torn (about 6 loosely packed cups)

4 very thin prosciutto slices (about 1/2 oz. each)

2 ounces goat cheese, crumbled (about 1/2 cup)

1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)

Nutritional Information

Calories 325

Fat 23g

Satfat 5g

Unsatfat 17g

Protein 11g

Carbohydrate 22g

Fiber 6g

Sugars 14g

Added sugars 1g

Sodium 600mg

Calcium 10% DV

Potassium 14% DV

Calories 325

Fat 23g

Satfat 5g

Unsatfat 17g

Protein 11g

Carbohydrate 22g

Fiber 6g

Sugars 14g

Added sugars 1g

Sodium 600mg

Calcium 10% DV

Potassium 14% DV

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

Place beets on a large piece of heavy-duty aluminum foil; wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.

Step 3

Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet; sprinkle with sugar, and toss gently to coat. Bake at 375°F for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.

Step 4

Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl; shake or whisk until emulsified.